In a bowl, mix the basil, lemon zest and oil. Season with salt and black pepper. Roll the mozzarella balls in the mixture.
Thread the tomatoes on to cocktail sticks and top with the mozzarella balls.
n a medium bowl. Add mozzarella balls; toss to coat. Cover and
Toss 12-15 melon cubes with mozzarella, oil, basil and 1 tbsp lemon juice. Season and set aside to marinate for about 30 mins. Thread mozzarella balls and melon cubes alternately onto wooden skewers.
In a food processor, combine remaining melon with onion, garlic, tomatoes, tomato paste and sugar and process until smooth. Season to taste and chill until ready to serve. Distribute soup between serving glasses and garnish with a skewer to serve.
Cook the pasta in boiling salted water according to the package directions.
Heat the oil in a large skillet on high heat. Cook the ground beef, turning, until browned and crumbly. Add the onion and garlic and cook 2 mins. Stir in the pasta sauce and simmer for 5 mins. Season with salt and pepper.
Drain the pasta. Add to the sauce with the mozzarella balls; toss to coat well. Garnish with basil.
ocket with 1/4 of mozzarella balls and 1/4 of the
Slice baguettes into 1\" pieces and place on platter.
Cut mozzarella balls in half and place 3 to 4 on each slice of bread to cover.
Top the mozzarella with sliced grilled red peppers.
Drizzle olive oil with fresh green basil, garlic, and sundried tomatoes with a spoon onto each bruchetta.
Sprinkle generously with Parmesean Cheese.
Shake on some Italian Seasoning and Oregano.
Cover and refrigerate until ready to serve.
You will get rave reviews!
o become soggy).
Cut mozzarella balls in half and place in
br>Slice the tomatoes and mozzarella balls in half, add to the
Boil water in a small pan, place asparagus pieces to cook for a few minutes (Do not overcook).
Immerse the cooked asparagus in ice water to stop cooking.
Place salad greens on a large serving plate.
Top with the cooked asparagus, all the remaining vegetables, mozzarella balls and walnuts.
Mix olive oil, vinegar, honey or maple syrup, salt and pepper in a small bowl to make dressing.
Infuse love and drizzle the dressing right before serving.
tir in cream.
Coat mozzarella balls in flour, shaking off excess
n a plate. Roll the mozzarella balls in the seasonings to coat
asil with a piece of mozzarella and a tomato half, matching
uts. Chill.
Season the mozzarella with salt and black pepper
late. Use the halved mini mozzarella balls and sliced olives to create
etween the teeth. Cut the mozzarella balls in half and make \"eyes
herry tomatoes and finally the mozzarella balls. Bake for 5 mins, then
o 425\u00b0F. Combine the mozzarella, pine nuts, sage and 1
Arrange basil leaves out on a clean work surface. Place a mozzarella ball on each then wrap each basil and mozzarella pile in prosciutto. Season.
Serve on a platter with caper berries, if using.
Heat oil and butter in a frying pan and saute nectarines over low heat, turning, for 2 mins. Sprinkle with sugar and continue to cook until lightly caramelized. Season then remove from pan and drain on paper towels. Add vinegar to pan, bring to a boil then simmer over low heat for 3-4 mins. Toss with nectarines, salad greens and mozzarella.
Cook the potatoes in boiling, salted water for 5-6 mins, until tender. Drain and refresh under cold water.
Mix 4 tbsp water with the vinegar, sugar, shallots and chopped olives. Gradually whisk in the oil and season with salt and pepper.
Mix the potatoes, whole olives and tomatoes together. Divide between 4 plates, drizzle with the vinaigrette and arrange the basil leaves on top. Place the buffalo mozzarella on the salad and serve.